| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Salads |
1 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolk, hard boiled |
| 1 |
|
Egg yolk, raw |
| 1/2 |
ts |
Mustard |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Vinegar |
| 1/2 |
|
Lemon, juice of |
| 1/2 |
c |
Olive oil |
|
|
Paprika |
INSTRUCTIONS
Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the
raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and
when half of the oil has been used, add vinegar and lemon juice, working
them in very slowly. Add salt and paprika and slowly work in the remaining
oil. If a greater quantity of mayonnaise is desired, continue to add oil,
lemon juice and vinegar until the original quantity is almost doubled. Use
only a tablespoon in working this dressing. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Luck has nothing to do with it”